Blended

blind-tasting

Following last week’s example, class focus was a second blind tasting with use of Dr. Ann Noble’s Aroma Wheel, a round graph created in the ‘70s that separates scent and flavor into twelve basic categories and then expands to include more specific descriptors. Each person was handed an initial glass of wine – a Control taste to set the palate and provide room for contrast – and tastings of three others continued from there. Food was also supplied to help illustrate the relationship between food and wine, with appropriate item directed here by asterisk. Here are the findings.

  1. Earthy, with dusty character; Herbaceous, with dried tobacco; Fruity, with blackberry and strawberry flavor*
  2. Spicy, with a little red licorice and cinnamon; Fruity with strawberry; still, a bit inexpressive and light on the nose **
  3. Herbaceous, with dried tobacco; noticeable Spicy, with clove and black pepper; Fruity, with strawberry jam and black cherry**

In order and with varietal blend shown in parenthesis, here are the wines.

  1. Cryptic (Zinfandel, Petit Syrah, Cabernet Sauvignon, Barbera, Merlot)
  2. R Collection Field Blend (Cabernet Sauvignon, Merlot, Syrah, PetitSyrah, Zinfandel)
  3. Hot to Trot Red Blend (Merlot, Syrah, Petit Verdot, Mourvedre)

*Lamb Chops (mid-rare)

**Baby Back Ribs

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